Meats – Poultry
Baked Chicken Breast with Tarragon Rice
Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.
Ingredients
- 2 large chicken breast halves, skinned and boned
- salt, freshly ground white pepper
- 2 tbsp olive oil
- 1 shallot, minced
- 1 cup about 1/4 pound chopped mushrooms
- ¼ cup dry sherry
- ⅓ cup whipping cream
- 1 tbsp Dijon mustard
- recipe follows Tarragon-Flavored Rice
Method
- Place the chicken between 2 sheets of wax paper and pound to an even 1/2-inch thickness. Season to taste with salt and pepper.
- Heat 1 tablespoon oil in a medium oven-proof skillet. Add the shallot and mushrooms and saute over medium heat 5 minutes. Push the mushroom mixture to the side of the skillet. Add the remaining 1 tablespoon oil. Add the chicken to the skillet and brown on both sides over medium-high heat, 1 to 2 minutes per side.
- Stir together the sherry, cream, mustard, 1/2 teaspoon salt and pepper to taste in a cup. Pour the sauce over the chicken. Stir in the mushroom-shallot mixture. Bake at 450 degrees until the chicken is cooked through, 8 to 10 minutes.
- While the chicken is cooking, prepare the rice. The chicken can stand, covered, while the rice finishes.
- To serve, spoon the Tarragon-Flavored Rice onto a serving plate. Top with the chicken and sauce. Serve immediately.
Notes
The accompanying Tarragon-Flavored Rice recipe is referenced ("recipe follows") but is not included on this clipping. Yield: 2 servings.
Original card
The recipe above was transcribed from this scan of Vera’s original card.